Sun-Dried Tomato Pasta
You just can’t beat the combination of mouth-watering flavors in this Sun-Dried Tomato Pasta! Every bite is infused with savory flavor from the sausage that’s tossed with pasta and smothered in the most incredible tomato cream sauce with vibrant bites of sun-dried tomatoes. Fresh spinach adds the best pop of color and earthy undertones. This flavor profile might just leave your head spinning! Be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Brown the sausage on all sides, then steam in water or chicken broth. Set aside. Deglaze the skillet with white wine and reduce by half.
Add garlic, butter, flour, and tomato paste. Add the sauce mixture in small splashes, stirring continuously. Add the sun-dried tomatoes and bring to a boil, then reduce to a simmer. Stir in the cream cheese, Parmesan cheese, and spinach.
Add the pasta and the cooked/sliced sausage and stir to combine and heat through. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
